Yield: 8 servings
|¾ cup||Cracked wheat (bulgar)|
|¼ cup||Shelled pecans|
|2 \N||Jonathan apples, peeled, cored and diced|
|2 \N||3 plum tomatoes, seeded and diced|
|1 large||Sprig fresh mint, finely chopped salt and pepper|
|1 tablespoon||Extra virgin olive oil juice of 1 lemon|
Soak cracked wheat in ¾ cup hot water for 30 minutes, or until tender. Drain off any excess water.
Preheat oven to 350 degrees F.
While wheat is soaking, place the pecans in an ovenproof skillet and toast for about 5 minutes, until dark brown and aromatic. Cool.
Combine nuts, wheat, apples, tomatoes and mint and season generously with salt and pepper. Sprinkle with olive oil and lemon juice.
From: Asbury Park Press 9/21/94 Shared By: Pat Stockett From: Pat Stockett Date: 09-26-94